Coffee Cake Roll with Chocolate Butter Cream

There are a many things in baking which I have never tried and this time .... it's time to make swiss roll cake!

I heard many tricks from people who can do well in rolling swiss roll cakes such as using thin cotton white cloth instead of grease paper, using wooden pole to help when you are rolling, do not bake the cake till it's too dry it might cause the difficulty for rolling, etc... I also kept watching VDO clip which is teaching how to make roll cake many times before I started this experiment. For this time I made the cake by using chiffon cake recipe with coffee flavor and for filling I used chocolate butter cream. I was surprised that the combination of coffee & chocolate of my cake was fantastic! Even my brother in law who doesn't like anything with coffee, he said it's very good taste when it's come together. Even though I did not use all tricks as I learnt but I was quite happy about my first experiment this time :)

Coffee Chiffon Cake (For swiss roll cake)

A.
Cake flour 40 g.
Corn starch 1 1/2 tsp.
Baking powder 1/4 tsp.
Salt 1/8 tsp.

B.
Egg yolk 3
Water 25 g.
Canola oil 55 g.
Sugar 8 g.
Espresso coffee powder 1 tsp. *Dissolve in water 25 g (hot) and let it completely cool

C.
Egg white 3
Cream of tartar 1/4 tsp.
Sugar 50 g.

1. Sieve all ingredients (A) together and set aside
2. Beat egg white with cream of tartar and eventually add in sugar and continue beating till get stiff peak
3. Mix all ingredients (B) by whisk to incorporate and pour into ingredient (A) then mix just till combined
4. Divide egg white mixture to 3 portions and fold each portion into egg yolk mixture. Mix till incorporate
5. Pour the batter into rectangular tray size 28x28 cm. lined with parchment paper and baked in preheat oven at 200C for 10-15 mins
6. After the cake is done bring out from the oven and turn down to the rack linen with parchment paper and use the parchment paper to lift up & roll swiss roll then set aside for 20 mins
7. Roll out the cake and spread chocolate butter cream on top then gently roll up swill roll and put in the fridge to let it set for at least 30 mins before slicing

Special thanks to P' Pong who made a good VDO clip of how to roll the cake in swiss roll style and Maesalim who posted the recipe in pantip.com